Shelly's Recipe

AMARETTO CHEESECAKE II

Category: Cheesecake

Crust:
1 3/4 cups vanilla-wafer crumbs
1 cup sliced almonds, finely chopped
5 tbsp butter, melted
1/3 cup sugar

Filling:
4 (8-oz) pkg cream cheese, softened
1 1/2 cups sugar
6 large eggs
3 (8-oz) containers sour cream
1/3 cup Amaretto

Topping:
1/4 cup butter
1 cup sliced almonds
3 tbsp sugar

Combine first four in a mixing bowl; stir. Press firmly in bottom and 1 inch up sides of a 10-inch springform pan. Chill.

Preheat oven to 300. Beat cream cheese in a mixing bowl with an electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream and Amaretto, beating at low speed until smooth. Pour into prepared pan. Bake for 1 hour and 30 minutes; turn oven off. Leave in oven with door closed for 4 hours.

Melt remaining butter in a small saucepan over medium heat on stovetop. Add remaining almonds and sugar. Cook until almonds are golden, stirring often. Cool. Remove cheesecake from oven. Gently run a knife around edge of pan to release sides. Cool completely in pan on a wire rack. Sprinkle topping over cheesecake. Cover and chill for 8 hours. Remove sides of pan before serving.